Mini Bibingka

Step 1

Heat oven to 350 degrees. Wash and dry the banana leaf, if using. Cut into 24 5-inch squares and use the squares to line 2 (12-cup) standard muffin tins. If not using banana leaf, drizzle a little melted butter in each muffin cup and coat the cups with it.

Step 2

In a medium bowl, whisk together the 9 tablespoons of melted butter and half the coconut cream. In a separate, larger mixing bowl, beat the eggs with the superfine sugar until lighter in color.

Step 3

Sift the flour into a medium bowl. Add about a third of the flour to the eggs and fold in by gently running a flexible spatula through and around the mixture until everything is combined. Then, fold in a third of the coconut cream mixture. Alternate folding in the flour and the coconut cream, making sure not to overmix and ending with the coconut cream.

Step 4

Divide the batter among the muffin cups. Bake for 6 to 8 minutes, until set along the circumference but still loose at the center. Take the tins out of the oven and raise the temperature to 375 degrees. Top each cake with a couple strands of macapuno, if using (see Tip).

Step 5

Return the tins to the oven and bake for another 4 to 7 minutes, until golden at the edges and springy at the center when lightly pressed. Cool and serve.